Small things matter

[Fintray]

Bangkok it is then!

You're gonna need a bigger WBS then!

[Joeboy]

Bangkok it is then!

You're gonna need a bigger WBS then!

Oh look at that! Pull up a stool, couple of , roll me home at midnight.

[AE-NMidlands]

Some long running ones listed here: https://en.wikipedia.org/wiki/Perpetual ... necessary.

Patrick O'Brian mentions it (olla podrida) in the Andes in one of the Aubrey and Maturin novels. Maybe named through the eyes/reporting of the Spanish Maturin. A welcome relief from dried guinea-pig, ISTR!
A

[Mr Gus]

There's a lot to be said for those.basic s/steel handled bowls, especially useful if bought to sit neatly in your pressure cooker, the outer pots water can be used a few times over (thus far ive used the same water for 4x 2 cup measures of rice over 3 days, & 2 lots of mince cooked for the dogs, not the greatest water saving but savings nonetheless, ..then the washing up thats negated as well, daily water savings start to build up.

I always thought the eternal stew pots were myth, wonder when the last uk one died out!? ..about the time of elf n' safety!?

[Stinsy]

I’ve read that eternal soup is the food humans evolved eating. It enabled us to do away with the huge jaw muscles and bone mass the jaw muscles connected to, which therefore made space for our big brains.

[Joeboy]

I’ve read that eternal soup is the food humans evolved eating. It enabled us to do away with the huge jaw muscles and bone mass the jaw muscles connected to, which therefore made space for our big brains.

That is excellent to know. I have convinced SWMBO that we'll give this just a wee go. Next one up (after this evening) will be a liver, beef sausage, onion and four bean casserole.

[Moxi]

Doesn't the liver go hard and rubbery in a casserole Joe? How do you avoid this in yours ?

I, unlike the rest of the family, love liver and onions (pigs or lambs) and any recipe where I can cut it fine enough and that cooks it soft is an opportunity to sneak it past the family to my advantage.

Moxi

[Joeboy]

Doesn't the liver go hard and rubbery in a casserole Joe? How do you avoid this in yours ?

I, unlike the rest of the family, love liver and onions (pigs or lambs) and any recipe where I can cut it fine enough and that cooks it soft is an opportunity to sneak it past the family to my advantage.

Moxi

Rubbery it is then!

[AE-NMidlands]

Doesn't the liver go hard and rubbery in a casserole Joe? How do you avoid this in yours ?
I, unlike the rest of the family, love liver and onions (pigs or lambs) and any recipe where I can cut it fine enough and that cooks it soft is an opportunity to sneak it past the family to my advantage.
Moxi

What I would have thought too.
We used to be obsessive about cooking meat thoroughly and probably ruined a lot of it! (although we never bought expensive, hence good, meat.)
Nowadays we are a lot more relaxed and love lambs liver still pink in the middle, also steak - although SWMBO likes hers more thoroughly cooked.
A

[Mr Gus]

Pan fry for the win, egg dip, flour coated, brown.

Casserole can get rubbery, & shrink, I'd say it's about optimising piece size to counter elements there.

Sous vide fails here, it's pointless, short time & still demands a pan finish!

Or stick it in last hour of the cook & try, which goes against the grain for cassoulet (ooh fancy) ..however the french use a lot of blood & liver as cooking ingredient / product so i'd look to them for a surefire rustic tender pot solution TBH.

Thinking about it though...caul fat (faggots)

So, if for instance you (as an alternative you understand) wrap in yummy bacon you will keep liver softer, unless crucified, but this = "on sticks / skewers" essentially so you'd need to bodgineer.

Maybe, if you can handle offal & lams liver then you are prepped to cut "some" fat off butchered lambs hearts & play around with that a a stew ingredient alternative, I'm a big fan of a few lambs hearts myself as are wife & daughter ..simple tasty.

Having stewed many many kg of liver for the dogs (10kg as batches) speed was of the essence & the dogs are not choosey ..liver & heart is power food for them as is (when it was cheap) ..pressure cooking on stew depending on how loaded is going to produce different results esp with submersed versus top of pan, ..smaller batches lower pressure covering liquid, you find your ideal but for speed I was on a defrost, chop, cook, portion & freeze process so zero finesse.